Go Back

Texas Toast Bacon Cheeseburgers (Smash Burgers)

These Texas Toast Bacon Cheeseburgers feature crispy smash burger patties on garlic butter Texas Toast. Thin-smashed 80/20 beef with bacon, American cheese, caramelized onions, and homemade burger sauce in 35 minutes.
Servings 4 burgers
Calories 865 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • Large Griddle or Cast Iron Skillet
  • Heavy Spatula (for smashing)
  • Silicone Brush
  • Instant-Read Thermometer

Ingredients
  

For the Burgers

  • 1 1/2 pounds ground beef 80/20
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika optional

Cheese and Bacon

  • 8 slices bacon
  • 4-8 slices American cheese or cheddar, pepper jack, smoked gouda

For the Caramelized Onions

  • 2 large yellow or white onions sliced thin
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • salt pinch

For the Texas Toast

  • 8 slices Texas Toast thick-cut bread
  • 3 tablespoons butter melted
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley flakes optional
  • 1/4 cup shredded Parmesan cheese optional for crust

For the Burger Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 2 tablespoons dill pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon hot sauce optional

Optional Toppings

  • dill pickle chips
  • lettuce leaves
  • tomato slices
  • sliced jalapeños

Instructions
 

  • Cook bacon in cold skillet over medium heat for 8 to 12 minutes, flipping every 2 to 3 minutes until crispy. Transfer to paper towels. Save 1 to 2 tablespoons bacon grease if using for burgers.
  • Make burger sauce: Whisk together mayo, ketchup, mustard, relish, Worcestershire, garlic powder, smoked paprika, and hot sauce until smooth. Refrigerate while cooking.
  • Make caramelized onions: Slice 2 large onions into thin half-moons. Heat 2 tablespoons butter and 1 tablespoon olive oil in skillet over medium heat. Add onions and pinch of salt. Cook, stirring occasionally, for 20 to 25 minutes until golden brown and sweet. Reduce heat to medium-low if browning too quickly. Set aside.
  • Form burger balls: Divide ground beef into 4 equal portions (6 ounces each). Gently roll into loose balls. Don't pack tightly. Mix seasonings (salt, pepper, garlic powder, onion powder, paprika) in small bowl. Set aside for seasoning after smashing.
  • Smash and cook burgers: Heat griddle or cast iron skillet to high (400-450°F). Add bacon grease or oil. Place one beef ball on hot surface. Immediately smash flat with heavy spatula using full body weight until ⅓ to ½ inch thick. Season top generously. Cook 2 minutes without moving until dark crust forms.
  • Flip burger once. Add 1 to 2 slices cheese on top. Cook 1 more minute until cheese melts and burger reaches 160°F. Remove and repeat with remaining balls. Rest burgers 2 to 3 minutes.
  • Toast bread: Mix melted butter with garlic powder and parsley. Brush both sides of Texas Toast slices. Toast on medium heat for 2 to 3 minutes per side until golden brown and crispy. Sprinkle Parmesan on one side before toasting if using.
  • Assemble: Spread burger sauce on 4 toast slices. Add generous portion of caramelized onions. Add lettuce if using. Top with smashed burger, 2 bacon slices, pickles, and desired toppings. Drizzle extra sauce. Top with remaining toast slices. Press gently and serve immediately.

Notes

Critical Smash Burger Tips: Use 80/20 ground beef for juicy burgers. Form loose balls, not tight. Heat griddle to high (400-450°F) before smashing. Press HARD with sturdy spatula to create thin patty with lacy edges. Season AFTER smashing, not before. Don't move burger for full 2 minutes to develop crust. Flip only once. Total cook time is 3 minutes per burger.
Caramelized Onions: Can be made up to 5 days ahead. Store refrigerated. Low and slow cooking develops sweet flavor. Don't rush - takes full 20-25 minutes. Yellow or white onions work best. Sweet onions like Vidalia work but may be too sweet.
Texas Toast: Toast bread separately from burgers for best crispiness. Brush generous butter on both sides. Medium heat prevents burning while creating golden color. American cheese melts best but cheddar, pepper jack, or gouda work.
Burger Sauce: Tastes better after sitting 10 to 15 minutes. Can be made up to 1 week ahead. Store refrigerated.
Variations: BBQ bacon (add BBQ sauce). Jalapeño popper (add cream cheese, jalapeños to sauce). Double smash (stack 2 thin patties per burger). Skip caramelized onions and use raw sliced onions if preferred.
Storage: Burgers and toast best eaten fresh. Refrigerate leftover cooked patties up to 3 days. Caramelized onions keep 5 days refrigerated. Store components separately. Reheat patties in skillet. Toast fresh bread for serving.